Pumpkin Spice Energy Balls
These pumpkin spice energy balls taste like pumpkin pie in snack form! Made with oats, pumpkin puree, and warm spices, they’re an easy no-bake snack ready in 15 minutes.
Fall means one thing in my kitchen: pumpkin everything. From vegan pumpkin muffins, to gluten-free pumpkin pancakes, to this cozy pumpkin spice chai latte, there’s no shortage of pumpkin recipes around here!
And these pumpkin energy balls? One of my favorite fall snacks. They’re easy to make, perfectly spiced, and taste like pumpkin pie in bite-sized form. I love keeping a batch in the fridge for when those 3pm snack cravings hit.
Featured Comment
These were a perfect little treat. Didn’t have the white chocolate and they were still sweet enough. Made it in my blender. Easy to make, kid approved.
— Elizabeth
Table of Contents
They Taste Like Pumpkin Pie in Snack Form
These energy balls really do taste like pumpkin pie in snack form thanks to a few simple ingredients:
- Real pumpkin puree adds natural pumpkin flavor and moisture
- Pumpkin pie spice brings all those warm fall spices
- Maple syrup gives them natural sweetness and a subtle maple flavor that complements the pumpkin beautifully
- Almond butter adds richness and gives these energy balls their soft texture
Looking for another flavor? Try my peanut butter energy balls for a peanut butter cup-inspired version, or my pecan pie energy balls for another cozy fall favorite.
What You’ll Need to Make Them
- Oats: Rolled or quick oats works. Use certified gluten-free oats if you have a serious gluten allergy.
- Pumpkin Puree: Make sure it’s 100% pure pumpkin, not the can labeled pumpkin pie filling (which has added sweeteners and spices). Have leftover pumpkin? Use it in my pumpkin pie overnight oats.
- Nuts: Walnuts or pecans work well here. Almonds also work if that’s what you have on hand.
- Almond Butter: Adds creaminess and helps bind the mixture. I love using my homemade almond butter here for the richest flavor. Peanut, cashew, or sunflower seed butter can be substituted.
- Maple Syrup: Adds natural sweetness and a warm maple flavor.
- Ground Flaxseed: Adds fiber and healthy fats while helping give the mixture structure.
- Hemp Seeds: Add plant-based protein. Chia seeds can be substituted, or you can leave it out altogether.
- Pumpkin Pie Spice: Skip the store-bought blend and make your own homemade pumpkin pie spice instead! You’ll also find it in my pumpkin pie baked oatmeal and gluten-free pumpkin banana bread.
- Vanilla Extract + Salt: Vanilla adds warmth and depth, while a pinch of salt brings all the flavors together.
Optional: Melt some vegan white chocolate chips to drizzle over the energy balls. It adds a pretty finish and a little extra sweetness!
How to Make Pumpkin Spice Energy Balls
This is just a recipe overview! Scroll down to the recipe card to get the full recipe with measurements.
- Step 1: Add the oats, pumpkin puree, walnuts, almond butter, maple syrup, flaxseed, hemp seeds, pumpkin pie spice, vanilla, and salt to a food processor.
- Step 2: Blend until the mixture starts to come together and sticks together when pressed between your fingers. If it’s too crumbly, add 1 tablespoon of water and blend again.
- Step 3: Scoop out about 1–2 tablespoons of the mixture and roll into balls.
- Step 4: If desired, drizzle with melted vegan white chocolate and sprinkle with pumpkin pie spice.
Megan’s Tips Before You Make Them
- Make sure you’re using pure pumpkin puree: Pumpkin pie filling already contains added sugar and spices, so it will change the flavor and texture of the energy balls. Homemade pumpkin puree works here, too!
- Check the texture before rolling into balls: The mixture should stick together when pressed between your fingers. If it’s crumbly, add one tablespoon of water and blend again.
- Use a cookie scoop: For even-sized energy balls and less mess.
How to Store Pumpkin Spice Energy Balls
Store the energy balls in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months. If frozen, thaw overnight in the fridge before enjoying.
Frequently Asked Questions
Yes! Replace the almond butter with sunflower seed butter, and substitute the nuts for pumpkin seeds or sunflower seeds.
You probably don’t have enough liquid in the mixture. If it’s too crumbly after blending, add 1 tablespoon of water at a time until the mixture sticks together when pressed between your fingers.
I recommend storing these energy balls in an airtight container in the refrigerator for up to 1 week.
More Pumpkin Recipes to Try
Got leftover pumpkin puree? Don’t let it go to waste. Use it up with these cozy pumpkin recipes!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Pumpkin Spice Energy Balls
Equipment
Ingredients
- 1 ½ cups oats, rolled or quick oats
- ⅓ cup pumpkin puree
- ¼ cup walnuts, or pecans
- 3 tablespoons almond butter
- 3 tablespoons maple syrup
- 1 tablespoon ground flaxseed
- 1 tablespoon hemp seeds
- 2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup vegan white chocolate chips, melted (optional)
Instructions
- Add the oats, pumpkin puree, walnuts, almond butter, maple syrup, flaxseed, hemp seeds, pumpkin pie spice, vanilla, and salt to a food processor.
- Blend until the mixture starts to come together. It should stick together when pressed between your fingers. If it’s too crumbly, add 1 tablespoon of water and blend again.
- Scoop out about 1–2 tablespoons of the mixture and roll into balls. I use a cookie scoop for this step to make sure they are all evenly sized!
- If desired, drizzle with melted vegan white chocolate chips and sprinkle with pumpkin pie spice. Enjoy!
Video
Notes
- Make sure you’re using pure pumpkin puree: Don’t use the can labeled “pumpkin pie filling” because it has added sugar and spices.
- Adjust the texture: If the mixture is too crumbly to roll, add 1 tablespoon of water and blend again. It should stick together when pressed between your fingers.
- Make them nut-free: Use sunflower seed butter instead of almond butter. Instead of nuts, use pumpkin seeds, sunflower seeds, or more oats.
- Use a cookie scoop for even-sized balls (and less of a mess).
- Storage: Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
These were a perfect little treat. Didn’t have the white chocolate and they were still sweet enough. Made it in my blender. Easy to make, kid approved
I’m so happy you loved it, Elizabeth! Thank you for sharing your review 🙂
Easy and super delicious snack!!
Yay I’m so happy you liked them, Shirleen! Thank you for sharing!